Laitila Juuso Erik, Salminen Juha-Pekka
Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
J Agric Food Chem. 2020 Mar 18;68(11):3576-3584. doi: 10.1021/acs.jafc.9b07941. Epub 2020 Mar 4.
Color is a major sensorial characteristic of red wines. Numerous monomeric and some small oligomeric pigments have been characterized from red wines but the contribution of larger oligomeric pigments to the color intensity has not been established by direct measurements. We measured the color intensity of 317 commercial red wines and semiquantified the malvidin glycosides and eight different adduct groups derived from the malvidin glycosides by ultra-performance liquid chromatography-tandem mass spectrometry. Two of these groups were oligomeric pigments consisting of proanthocyanidins and malvidin glycosides with either direct or methylmethine linkages. The carboxypyranomalvidins and the oligomeric pigments were found to be major contributors to the color intensity. Besides the concentrations, the sizes of the oligomeric pigments had a positive and significant connection to the color intensity. The 1-year-old wines were studied separately and, even in the youngest of wines, the adducts of the malvidin glycosides were the major contributors to the color intensity.
颜色是红葡萄酒的主要感官特征。人们已对红葡萄酒中的多种单体色素和一些小分子低聚色素进行了表征，但较大的低聚色素对颜色强度的贡献尚未通过直接测量确定。我们测量了317种商业红葡萄酒的颜色强度，并通过超高效液相色谱-串联质谱法对锦葵色素糖苷和源自锦葵色素糖苷的八个不同加合物组进行了半定量分析。其中两组是由原花青素和具有直接或甲川键的锦葵色素糖苷组成的低聚色素。发现羧基吡喃型锦葵色素和低聚色素是颜色强度的主要贡献者。除了浓度外，低聚色素的大小与颜色强度呈正相关且具有显著联系。对1年陈酿的葡萄酒进行了单独研究，即使是最年轻的葡萄酒，锦葵色素糖苷的加合物也是颜色强度的主要贡献者。
